Glazed Whole Wheat Mixed Berry Muffins

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These whole wheat mixed berry muffins are filled with naturally sweet raspberries, blueberries, and blackberries and drizzled with a yummy glaze. They are a perfect lunch box item because they travel well and pair perfectly for breakfast or lunch.

I made these muffins with part white whole wheat flour and reduce the sugar to make them a better option for kids’ lunches.

I love baking muffins because they are delicious fresh out of the oven and extremely easy to freeze and pull out individually for a quick breakfast or snack. These whole wheat mixed berry muffins can also be taken from the freezer in the morning, tossed in a lunch box, and will be defrosted by lunch time.

These muffins are made with Horizon® organic milk. Their milk  comes from cows not given growth hormones* or antibiotics and raised on farms that follow sustainable organic practices. I like that the milk adds a nice moisture to the muffins and it’s something I always have on hand.

I also used Horizon Organic Half & Half for the glaze on top. It made the drizzle rich and creamy.

I was able to pick up both Horizon products at Walmart.

Whole Wheat Mixed Berry Muffins with Vanilla Drizzle

Aileen Clark

These mixed berry muffins are a delicious whole grain treat!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 296 kcal

Ingredients

  

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• ▢ 1 1/2 organic cups all-purpose flour
• ▢ 1 cup organic white whole wheat flour
• ▢ 3/4 cup organic cane sugar
• ▢ 2 1/4 teaspoons baking powder
• ▢ 1 1/2 teaspoons cinnamon
• ▢ 3/4 teaspoon salt
• ▢ 1/4 teaspoon nutmeg
• ▢ 1 cup Horizon Organic Whole Milk
• ▢ 1 1/4 sticks organic unsalted butter melted
• ▢ 3 large organic eggs
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 cups organic frozen mixed berries
• ▢ 1 cup organic powdered sugar
• ▢ 2 Tablespoons Horizon Organic Half and Half

Instructions

 

• Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside.
• In a large bowl, whisk together the all-purpose flour, white whole wheat flour, cane sugar, baking powder, cinnamon, salt, and nutmeg.
• Make a well in the dry ingredients and pour in the Horizon Organic Whole Milk, melted butter, eggs, and vanilla extract.
• Mix until just combined. The batter should still be lumpy.
• Fold in the frozen mixed berries.
• Scoop the muffin batter into the lined muffin tin. Fill each muffin slot to the top, almost overfull.
• Place the muffin tin on top of a cookie sheet in the oven.
• Bake for 40 minutes, until the tops of the whole wheat mixed berry muffins are golden brown.
• Let cool.
• Whisk together the powdered sugar and Horizon Organic Half and Half. Drizzle on top of the muffins.
• Refrigerate any unused portion.
• To freeze: place muffins on a cookie sheet (not touching) for 3-4 hour. Once frozen, place muffins in a zip top freezer bag or freezer safe container. Defrost at 50% power for 1 minute or defrost in the refrigerator.

Nutrition

Calories: 296kcal

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